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1
Separate eggs into whites and yolks.
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2
Keep each in separate bowls.
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3
Roast the walnut in 120C for about 5 minutes and let it cool.
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4
Preheat the oven to 170C!
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5
Sift the cake flour.
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6
Take out the seeds from the kabocha squash.
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7
Wash the kabocha squash well and heat it up in a microwave for 4 minutes.
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8
Heat up until you can stick a bamboo skewer through without much pressure.
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9
Scrape off the meat inside of the kabocha squash and mash.
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10
Chop up the skin.
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11
Add half of the raw cane sugar to the egg whites and mix well using a whisk until the mixture becomes like mayonnaise.
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12
Add vegetable oil little at a time and mix well after each addition.
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13
Add the kabocha squash paste into the bowl from Step 3 and mix.
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14
Add milk as well and mix.
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15
Add sifted cake flour to the mixture while sifting it once again.
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16
Mix using a rubber spatula in a cutting motion!
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17
Mix well quickly until the mixture becomes shinny.
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18
Whip the egg whites using a hand mixer.
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19
Add the rest of the raw cane sugar in two to three portions and whip up a stiff meringue.
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20
Add 1/3 of meringue to the egg yolk mixture and mix well using a whisk.
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21
Put all egg yolk mixture from Step 8 into the bowl of meringue and mix well quickly in a cutting motion.
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22
Add the skin of the kabocha squash, walnut and mix.
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23
Pour all of the batter into the cake pan and lightly tap the cake pan on the work board.
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24
Stick a bamboo skewer into the batter and stir to eliminate big air bubbles.
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25
Bake in a 170C preheated oven for 35 minutes, and then it is ready.
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26
When the cake is ready, let it cool upside down until it is completely cool.
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27
You can use any kind of nuts, but make sure to roast them before using.
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28
It will also be delicious if you sprinkle sliced almonds on the bottom of the cake pan.
